Despite being called a “pot noodle”, this dish has no resemblance whatsoever to a pot noodle, other than it takes about 5 minutes to knock up. And there are noodles in it. Duh.
This Thai-inspired noodle dish came from my favourite internet-food-guys, Sorted Food, in particular this recipe x, which I adjusted according to what I could rustle up from the local Co-op and the murky depths of my cupboard.
Even my flatmates were pretty surprised at how quickly I was able to knock this one out, so it’s definitely one to give a go if you’re short on time, or even just want an insanely tasty Thai dish to gobble down just because you can.
Here are the ingredients and steps to what I did … but mix stuff up and move things around because life’s too short to be caught up on what you do or don’t have for a recipe and worrying about whether you’re doing it right. I know I never follow instructions down to a T…
- 50g vermicelli rice noodles
(you can also use pre-cooked noodles)
- 1 minced clove garlic
- grating of ginger
(a thumbnail sized piece is a good amount for these proportions)
- tbsp soy sauce
- splash fish sauce
- tsp honey
- pinch dried chilli flakes
(half a fresh chilli will do too, I just didn’t have any at the time)
- 80ml coconut milk
- generous handful frozen petit pois
(because I bloomin’ love petit pois)
- 1/2 handful frozen prawns
- 1/2 lime’s juice
- 1 spring onion
- coriander to dress
- handful salted peanuts
(I didn’t have any, but they would be amaazing on top)
I know it may seem like a lot of ingredients, but a lot of them are dry-store, freeze-store, or leave-at-the-bottom-of-the-fridge-drawer-for-weeks-store, so you can knock this one up at pretty much any point once you have all the ingredients … plus it all comes together in less than five minutes so it’s definitely worth it.
To make this recipe gluten free: leave out the soy sauce/swap it for GF soy sauce.
To make this recipe vegetarian: leave out the fish sauce & frozen prawns. Sub in extra veggies if you want, soya beans would work well.
- Put your vermicelli in a bowl or pot and add boiling water until just covered. Leave to one side. (If your noodles are pre-cooked skip this stage, you lucky bug!)
- Finely slice the spring onion. I like to do mine diagonally at an angle because it’s nice to feel fancy sometimes. If you’re not one for spring onions, leave this one out. While you’re at it, slice up that coriander too if you fancy. If you’re too lazy, just rip up the leaves with those things called hands. They’re at the end of your arms.
- Push your garlic through a crusher (or a grater) and grate that chunk of ginger, both into a bowl. If you don’t have a garlic crusher or a grater (which I’m sincerely sorry about), just chop them up finely as best you can and pop them in the bowl.
- Add pretty much everything else at this point, it doesn’t matter what order you do it: soy sauce, fish sauce, honey, chilli flakes, coconut milk, peas, prawns, spring onion, lime juice. After I squeeze the juice into the bowl I like to leave the squeezed-out lime in the bowl, that way you get some great lime-y flavour infused into your broth while it cooks.
- Rice noodles. Remember them? Fork them outta that hot water and put them in your bowl. Top up your bowl with the leftover water and give everything a blooming good stir.
- Locate your microwave and put your bowl in it. Set the time for 3-5 minutes, it’ll depend on the wattage of your microwave, but to give you a gauge, I leave mine in for 4-4 1/2 minutes at an 800W. Any longer and it bubbles over like things aren’t supposed to do in the microwave.
- Extract the bowl with oven gloves or at least a tea towel, because that bowl is going to be hot! Give everything a good stir, inhale that heavenly aroma, and sprinkle on coriander and peanuts to finish.
- Eat and revel in your domestic prowess because you just made the tastiest, freshest “pot noodle” anyone has ever made. Ever.
// I hope I haven’t made too much of a pig’s ear of this post; it’s my first post and I’m still getting to grips with the website. But I hope it was half decent and I hope I’ve inspired a small portion of you (is anyone even there?) to at least consider making this recipe (which I highly recommend if you have tastebuds and/or some degree of laziness). Let me know if I need to improve on any aspects, I’m still learning! Until next time 🙂